Job Description
Sous Chef de Cuisine
JOB\_DESCRIPTION.SHARE.HTML CAROUSEL\_PARAGRAPH
JOB\_DESCRIPTION.SHARE.HTML
Marrakech, Morocco Kitchen 2911 Amanjena
Job Description
POSITION OVERVIEW Sous Chef de Cuisine assists the Executive Chef in managing kitchen operations, ensuring high-quality culinary standards, and leading the team in a luxury hotel setting.
RESPONSIBILITIES
Supervise daily kitchen operations and food preparation. Ensure consistency in food quality, presentation, and taste. Maintain hygiene, safety, and sanitation standards. Train and mentor kitchen Team to enhance performance. Assist in menu development and cost control. Monitor inventory, ordering, and stock rotation. Collaborate with other departments for seamless service. Handle guest requests and special dietary needs. Oversee staff scheduling and workload distribution. Ensure compliance with hotel policies and industry regulations.
QUALIFICATIONS
Diploma or degree in Culinary Arts or a related field. Minimum 5 years of experience in fine dining or luxury hotels. Strong leadership and team management skills. Expertise in international and local cuisines. Knowledge of HACCP and food safety standards.* Effective communication in English and French is a plus.
